Moroccan Spaghetti

Posted by on Mar 11, 2013 in Entrees | 0 comments

Moroccan Spaghetti

Moroccan Spaghetti

Yield: Serves 5 - 6


  • 12 oz. dried spaghetti
  • 2 tbs olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 28 oz. canned or boxed chopped tomatoes
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • Pinch of turmeric
  • 1 cup toasted slivered almonds
  • 1 cup cooked chickpeas
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • Salt and freshly ground black pepper


Cook spaghetti in a large pot of well-salted water until al dente. Drain and set aside until sauce is ready.
While spaghetti cooks, heat oil in a large saucepan over medium heat. Add onion and garlic and cook until onion is golden brown, about 10-12 minutes. Add the tomatoes, cinnamon, cumin, and turmeric and bring mixture to a simmer. Simmer for 10 minutes. Stir in the chickpeas, almonds, and herbs and season the sauce to taste with salt and freshly ground black pepper. Toss spaghetti with sauce and serve.

Credit for this recipe goes to You can find the original here.